Masih kurangnya konsumsi sayuran dan buah yang terjadi di Indoensia saat ini. Kembang kol dan strawberry merupakan sayur dan buah yang mengandung zat gizi dan antioksidan yang berperan penting dalam mengurangi resiko timbulnya berbagai masalah kesehatan. Salah satu upaya dalam meningkatkan konsumsi buah dan sayur dapat dilakukan dengan cara pemanfaatan kembang kol dan strawberry secara bersamaan yang diolah menjadi produk pangan basah seperti puding. Penelitian ini bertujuan untuk menganalisis kandungan gizi, aktivitas antioksidan dan uji organoleptik pada puding berbasis kembang kol dan strawberry. Metode penelitian ini menggunakan metode penelitian dan pengembangan (Research and Development) dengan model 4D. Penelitian ini terdiri dari proses pembuatan puding dengan campuran 30% kembang kol dan 25% strawberry, analisis kandungan gizi puding yang terdiri dari analisa kadar air, kadar abu, protein, lemak, karbohidrat, kalium, natrium, analisis aktivitas antioksidan dan uji organoleptik. Hasil analisis kandungan air, abu, protein, lemak, karbohidrat, natrium dan kalium masing masing sebesar 80,82%, 2,35%, 8,20%, 0,18%, 89,18%, 380,59 mg, dan 278,09 mg, sedangkan aktivitas antioksidan sebesar 229,23%. Puding ini dapat diterima oleh panelis dengan nilai terhadap sifat keseluruhan sebesar 3,7. Kesimpulannya, kembang kol dan strawberry dapat digunakan sebagai formula dalam pembuatan puding yang memiliki kandungan sayuran dan buah.Nutrient content, antioxidant activity and Organoleptic test of Pudding Based on Cauliflower (Brassica oleracea var. Botrytis) and Strawberry (Fragaria x ananassa)AbstractThe lack of consumption of vegetables and fruits is happening in Indonesia at this time. Cauliflower and strawberry are vegetables and fruits that contain nutrients and antioxidants which can play an important role in reducing the risk of various health problems. One effort to increase consumption of fruits and vegetables can be done by utilizing cauliflower and strawberries that are processed into food such as pudding. This study aims to analyze the nutritional content, antioxidant activity and organoleptic tests on cauliflower and strawberry-based pudding. This research used research and development methods using 4D model. This research applied mixture of 30% cauliflower and 25% strawberry in pudding. Nutrients analysis wer done on water content, ash content, protein, fat, calcium, potassium, sodium, antioxidant activity. Organoleptic analysis was also conducted in this research. The results of the analysis of water, ash, protein, fat, carbohydrate, sodium and potassium content were 80.82%, 2.35%, 8.20%, 0.18%, 89.18%, 380.59 mg, 278.09 mg, respectively, while the antioxidant activity achieved 229.23%. This pudding could be accepted by panelists with a total value of 3.7. In conclusion, cauliflower and strawberry could be used in making vegetable and fruit rich pudding.
Vitamin A menjadi salah satu zat gizi mikro yang berperan penting dalam proses pertumbuhan dan perkembangan anak. Wortel merupakan salah satu sumber bahan makanan yang mengandung tinggi vitamin A. Masih kurangnya inovasi maupun fortifikasi pada kue tradisional sehingga dibutuhkan fortifikasi atau inovasi terbaru pada kue tradisional. Penelitian ini bertujuan untuk mengetahui mutu sensoris dan kandungan gizi vitamin A pada produk kue tradisional celilong dengan penambahan purre wortel. Penelitian ini merupakan jenis penelitian dan pengembangan (Research and Development) yang menggunakan model 4D yang terdiri dari define, design, development, dan disseminate. Analisis data dalam penelitian ini menggunakan analisis kualitatif dan kuantitatif. Hasil penelitian produk terbaik terdapat pada penambahan puree wortel sebanyak 50%. Kandungan vitamin A dalam 1 porsi produk ini memberikan sumbangan > 100% pada semua kalangan usia yaitu balita, anak, remaja, dewasa dan lansia. Dari hasil uji mutu sensoris pada produk ini telah sesuai dan dapat diterima sesuai dengan kriteria produk yang diinginkan, sehingga penambahan puree wortel dapat diterima dan dapat menjadi sumber vitamin A pada kue tradisional Celilong. AbstractVitamin A is one of the micronutrients that plays an important role in the process of growth and development of children. Carrots are one of the sources of food that contains high vitamin A. There is still a lack of innovation and fortification in traditional cakes so fortification or the latest innovations in traditional cakes are needed. This study aims to determine the sensory quality and nutritional content of vitamin A in traditional celilong cake products with the addition of carrots purre. This research is a type of research and development (Research and Development) that uses a 4D model consisting of define, design, development, and disseminate. Data analysis in this study used qualitative and quantitative analysis. The results of the best product study were found in the addition of 50% carrot puree. The contain of vitamin A in 1 portion of this product contributes > 100% to all ages, namely toddlers, children, adolescents, adults and the elderly. From the results of sensory quality tests on this product it is appropriate and acceptable according to the desired product criteria, so that the addition of carrot puree is acceptable and can be a source of vitamin A in Celilong traditional cakes.
Background: Coronavirus Disease 2019 (COVID-19) in 2020 became the limelight worldwide, including in Indonesia. Infection caused by this virus can be prevented by social distancing, physical distancing, and a healthy lifestyle. Maintaining nutritional intake by implementing balanced nutrition guidelines is very important to enhance the immune system.Objectives: This study aimed to determine the description of the application of balanced nutrition guidelines during the COVID-19 pandemic in the community in Mataram City.Materials and Methods: This research was a descriptive study with a survey approach, and the data taken were cross-sectional. This research was conducted in May-June 2020 in the community in the Mataram City taken by purposive sampling with inclusion criteria, namely women and men of productive age, domiciled in the city of Mataram, married status, and at least elementary school education. Respondents in this study were 460 respondents who were calculated using the Slovin formula. Data on the application of balanced nutrition guidelines were obtained using a questionnaire. Data from the results of this research were analyzed using descriptive methods.Results: There are as many as >90% of the community has implemented a general message of balanced nutrition in addition to the fifth message. As many as 89.9% of respondents did not apply the fifth general message of balanced nutrition in limiting consumption of sweet, salty, and fatty foods. The majority of applications >50% of general messages of balanced nutrition were applied by respondents aged 21-29 years, female, high education and work status. Conclusions: The application of the general message of balanced nutrition during the epidemic COVID-19 in Mataram City was implemented optimally, but this application was not carried out in the fifth message in limiting consumption of sweet, salty, and fatty foods.
Latar belakang: Masalah kesehatan dan prestasi anak usia sekolah yang rendah saat ini menjadi penentu kualitas suatu bangsa dimasa yang akan datang. Pertumbuhan dan perkembangan fisik, mental dan intelektual pada anak sangat membutuhkan asupan zat gizi seperti protein dan vitamin A dan status gizi yang baik.Tujuan: Penelitian ini bertujuan untuk mengetahui keterkaitan tingkat konsumsi protein, vitamin A dan status gizi dengan hasil belajar anak sekolah dasarMetode: Jenis penelitian ini adalah penelitian asosiatif dengan menggunakan metode pendekatan survey. Pengambilan data pada penelitian ini bersifat cross sectional. Penelitian ini dilakukan pada bulan April hingga Juni 2019 di dua sekolah dasar yang ada di Kabupaten Badung-Bali. Teknik pengambilan menggunakan teknik random dengan jumlah sampel sebanyak 50 orang yang dilakukan di kelas V. Data mengenai konsumsi protein dan vitamin A diperoleh dengan menggunakan instrument food recall selama 3x24 jam. Data status gizi dengan menggunakan indeks massa tubuh (IMT) menurut umur. Data hasil belajar menggunakan hasil ujian akhir semester ganjil. Data dianalisis dengan menggunakan analisis korelasi sperman rank.Hasil: Terdapat 66% (33 orang) anak dengan kategori status gizi yang normal, 50% (25 orang) anak mengkonsumsi protein dengan kategori yang baik, dan 58% (29 orang) anak mengkonsumsi makanan sumber vitamin A dalam kategori yang sedang. Konsumsi protein (p<0,05) dan vitamin A memilki keterkaitan dengan hasil belajar (p<0,05) dan status gizi memilki keterkaitan dengan hasil belajar anak sekolah dasar (p<0,05).Simpulan: Konsumsi protein, vitamin A dan status gizi memilki keterkaitan dengan hasil belajar pada anak sekolah dasar.
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